Chicken Stir-Fry With Green Beans
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
One of our most requested recipes! Ginger plays with a big role in bringing a beautiful flavour to chicken and green beans. We suggest French-ing the beans for a slender, prettier, and tastier bean.
Served with a steamed fragrant Jasmine rice, everyone loves a great stir-fry! This sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This will save time and with the right ingredients on hand, will finish off this dish in less than 20 minutes.
Ingredients
1/2 pound green beans, cut into thin long halves
4 boneless, skinless, chicken breasts, cut in strips lengthwise
3 tablespoons canola oil
2 cloves garlic, minced
3 green onions, thinly sliced
1 tablespoon fresh ginger, grated
Coarse salt and freshly ground pepper, to taste
Sauce
1/2 cup good quality chicken stock
2 tablespoons Tamari soy sauce
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon cornstarch
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Preparation
To make sauce, whisk ingredients in small bowl until blended; set aside.
Meanwhile, bring a medium saucepan of water to boil over high heat. Add green beans and cook uncovered, 4 minutes, or until tender crisp. Drain and refresh under cold water; set aside.
Heat 2 tablespoons oil in a wok over high heat. Add chicken and stir-fry until brown about 8 minutes; remove and set aside. Wipe wok with paper towel; add remaining oil and heat until slightly smoking. Add garlic, green onions and ginger; cook about 30 seconds. Stir in sauce. Return chicken to wok and add green beans; stir-fry 3 minutes, or until sauce thickens. Salt and pepper to taste.
